EGGPLANT WITH MEATBALLS

Ingredients
4 Long eggplants
1 lbs. Ground beef
2 slices of White bread, soaked
1 Onion, grated
2 cloves Garlic, sliced
2 tsp. Salt
1 tsp. Black pepper
½ tsp. Cumin
1 tbsp. Olive oil
Oil for frying

Instructions
Combine the ground beef, grated onions, salt, black pepper and cumin in a large bowl. Mix well. Make 20 equal sized meatballs the size of a walnut. Peel the eggplants in stripes. Make 5 slits equally apart from each other without cutting all the way through. Heat the oil and fry the eggplants until golden in color and just slightly softened. Transfer the fried eggplants to a plate lined with paper towel. Once cooled, place each meatball in a slit of the eggplant; press it in as much as possible. Once all the eggplants are ready, place on an oiled baking dish and bake at 320 F /160 C and bake for about 25-30 minutes until the meatballs are fully cooked. Serve together with rice pilaf.